Since the fall chill is in the air (well, at least in the mornings), I have been inspired to put soup back into the rotation. This week, I made a split pea soup, adapted from The Moosewood Restaurant Daily Special cookbook.
What You Need:
- 2 cups split peas
- 8 cups water
- 2 yellow potatoes, cubed
- 2 carrots, peeled and cubed
- 3 stalks celery diced
- 1 small onion, diced
- 3 bay leaves
- 1 tsp marjoram
- 1/4 cup miso
- cilantro
- salt and pepper (to taste)
- Combine split peas, water, potatoes, carrots, celery and onion. Bring to a boil, cover, and simmer for about 20 minutes.
- Add bay leaves, marjoram, salt and pepper. Continue to simmer for another 20-30 minutes, or until all veggies are tender and soup looks creamy.
- Remove from heat. Add miso and stir well to blend in.
- Serve with fresh cilantro (if desired).
Split pea soup is a favourite here, actually pretty much any soup is a favourite :) We enjoyed some this week too.
ReplyDeleteYum, love split pea soup. I have been thinking hard about soup lately, but since it is still in the 90s here, I have yet to make it a reality. One of these days...
ReplyDeleteSoup has been on here too! A sure sign of Fall :) Our family favourites are broccoli and orange soup (combination of blended carrots, sweet potato and tomato)...but really we love them all! Your recipe sounds delicious! I love marjoram in soup.
ReplyDelete